sandwich Archives

Copycat K-Mart Sub Sandwiches

True story. Before I got my first car I rode my bike everywhere. And I mean everywhere. And one of the places I would go was K-Mart. According to Google maps now, it was 5.6 miles one way. That’s a good haul, so I worked up an appetite. For me that meant time to get a sandwich at the retailer. Now these years later I can walk to my kitchen and make that same sandwich at home. These copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.

These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. These copycat K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole boloney and cheese, that’s for sure!

Also try my Philly style Italian hoagies.

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5 from 1 vote

Copycat K-Mart Sub Sandwiches

These aren't some fru-fru fancy sandwiches but they are super-tasty.

Course Main

Cuisine American

Keyword sandwich, submarine

Prep Time 15

Cook Time 30

Servings

Calories 499kcal

Equipment

plastic wrap

Ingredients

4 sub rolls
8 slices salami with peppercorns
4 slices bologna
4 slices honey-roasted ham
4 slices American cheese
1 ounce yellow mustard
¼ onion sliced thin
¼ cup iceberg shredded
2 tomatoes 16 slices, sliced very thin (you can use less if you want)
16 banana pepper rings mild
1 dill pickle sliced very thin

Instructions

Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
Cut the meats in half. Also cut the cheese in half.
Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
On the top buns place 4-6 slices of the pickle.
On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.
Wrap the sandwiches in plastic wrap.
Place in fridge for 30 minutes.
Serve cold.

Nutrition

Nutritional values are approximate.

House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. The stars of my house sub sandwich are the meats and the spicy dressing. I almost always include sandwich pepperoni on my subs, though sometimes it is a bit hard to find. It’s like pizza pepperoni only bigger and sliced thinner. It adds great flavor to any sandwich. The dressing mix really amps up the sandwich. No plain-ole mayonnaise here, that’s for sure. This is nothing but flavor!

If you’re more in the mood for an oil and vinegar for your house sub sandwich, try my Italian hoagie dressing. It’s really really good, if I say so myself. It isn’t spicy like the dressing on these subs, but you can remedy that by adding a few spicy banana peppers on top.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Instead of pre-mixing the sauce with the lettuce, you can transfer the sauce to a squeeze bottle and just squirt away on top of the sandwich just before you serve it!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

You’ll also love my copycat Jersey Mike’s sub sandwich.

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5 from 1 vote

House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes.

Course Main

Cuisine American

Keyword sandwich, submarine

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwich

Calories 1102kcal

Author Mike

Ingredients

For the sandwich build

4 ounces deli sandwich meats or more your favorite
dash Cajun seasoning
2 slices Swiss cheese
6 inch sub roll sliced horizontally. A half loaf of French bread works great too.
⅔ cup dressing mix from below
2-3 slices tomato

For the dressing mix

2 tablespoons mayonnaise
1 tablespoon Creole mustard
½ teaspoon Louisiana hot sauce more or less, to taste
1 teaspoon garlic minced
⅔ cup iceberg lettuce shredded or chopped

Instructions

For the sandwich build

Heat a griddle or skillet over medium-high heat.
Sprinkle the sandwich meat with the Cajun seasoning. Add to the pan and heat on both sides. Remove.
Add cheese and meat to the bottom slice of the French bread.
Add the dressing mix and sliced tomato, bread top, and serve.

For the dressing mix

Whisk together all but the lettuce.
Place lettuce in a small bowl. Add dressing and mix.

Nutrition

Nutritional values are approximate.

White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills. But I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.

I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

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5 from 1 vote

White Pizza Grilled Cheese Sandwiches

These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.

Course Main

Cuisine American

Keyword grilled cheese, sandwich

Prep Time 10

Cook Time 20

Total Time 30

Servings sandwiches

Calories 321kcal

Author Based on a recipe from Thrifty Frugal Mom

Equipment

Cuisinart Griddler

Ingredients

½ cup ricotta cheese
1 teaspoon olive oil
½ teaspoon garlic minced
1 teaspoon dried basil crumbled
½ teaspoon dried oregano crumbled
¼ teaspoon Kosher salt
Pinch ground black pepper
¼ cup Parmesan cheese freshly grated
2 cups Mozzarella cheese shredded
12 slices bread I used Texas Toast
2 tablespoons butter softened

Instructions

Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
Mix the ricotta and oil together in a large bowl.
Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
Mix in the mozzarella cheese. The mixture will be thick. Don’t be afraid to use your hands to mix it well.
Lightly butter each slice of bread on one side.
Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
Add the top piece of bread butter-side up.
Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
Let rest for 5 minutes before slicing.

Nutrition

Nutritional values are approximate.

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor. The beef is tender, juicy and packed with flavor. Covered in a tasty beef gravy, every bite is just fantastic. Served over thick, hearty grilled bread, it’s the sandwich you’ve been looking for.

There’s nothing I would really change about this recipe for Grilled Open-Faced Beef, Cheese and Gravy sandwiches. It’s a great alternative to cooking your usual burgers on the grill. You could make this with ground turkey, I would think, though you might have to add a little fat (vegetable oil) to keep the turkey from getting too tough when seared. You might want to grab a bottle of pre-made turkey gravy instead of making the beef version in the recipe below.

The gravy on these sandwiches isn’t anything fancy or fru-fru. It’s simple and beefy and that’s it. It gets just the right thickness to pour over your sandwiches. You’ll get plenty of everything in each and every bite. No need to worry about those dreaded ‘no gravy’ bites.

This is yet another brilliant recipe from the BBQ Pit Boys.

Also try my open-faced turkey sandwiches.

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4 from 1 vote

Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

These grilled open-faced beef, cheese and gravy sandwiches just blew us away. Cooked over charcoal, the sandwiches take on a lovely light smoky flavor.

Course Main

Cuisine American

Keyword beef, gravy, sandwich

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 870kcal

Author Inspired by a recipe from the BBQ Pit Boys

Ingredients

2 pounds ground beef
1 cup sweet onion chopped (about 1 large onion)
1 14-ounce fire-roasted diced tomatoes
1 4-ounce roasted diced chiles
½ teaspoon Italian seasoning
2 teaspoons your favorite BBQ rub
8 slices Pepper Jack cheese
4 slices bread thick-cut. I used a rustic ciabatta

For the beef gravy

1 tablespoon unsalted butter
2 cups beef broth
1 tablespoon all-purpose flour
1 tablespoon water

Instructions

Fire up your grill for direct and indirect cooking. Charcoal is definitely best for this recipe.
Form the beef into equal-sized patties.
Sear over direct heat on both sides, but do not cook all the way. Remove from heat and place in a large bowl.
Add the onion, tomatoes, chiles, Italian seasoning and rub. Use a potato masher or fork to combine all ingredients and break the ground beef into chunks.
Place a large cast iron pan on your grill over indirect heat.
Add the meat mixture and spread out evenly. Use a spatula or the back of a large spoon to lightly compact the meat into the pan.
Cook for 20 minutes or until the beef is cooked and most of the liquid has evaporated.
Top mixture with the cheese slices, cover and cook another 2-3 minutes or until the cheese has melted.
Remove the pan from the grill. Lightly toast the bread slices on the grill.
Serve meat over the bread topped with the beef gravy.

For the beef gravy

Add a small skillet to the grill over direct heat. Add the butter and melt.
Add the beef broth. Bring to a boil.
Add the butter to the skillet and melt.
Add 1 1/2 cups of broth. Bring to a boil.
Combine the flour and water in a cup and whisk into the beef broth.
Continue stirring until the gravy is thickened. Remove from heat.

Notes

You’ll need a large cast iron skillet. Remember to not grab the skillet handle without a heat-proof glove once you’ve placed it onto the grill.

Nutrition

Nutritional values are approximate.

Copycat Jason’s Deli California Club Sandwich

Back in my high school days I worked in a no-name sub shop. I made some mighty darned good sandwiches if I do say so myself. But honestly, nothing I made was as good as this copycat Jason’s Deli California Club sandwich. First, we didn’t make sandwiches on croissants, which give the sandwich such a nice light buttery flavor. And I had no idea then what alfalfa sprouts were. Now I love them on a sandwich, along with guacamole. This sandwich would’ve been a big seller at the sub shop where I worked.

I used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich. You can use ‘normal’ guacamole instead, or try my copycat of Jimmy John’s avocado sandwich spread instead.

I also could not find alfalfa sprouts at any of the grocery stores near our house. None of them. In fact one doesn’t carry sprouts any more at all. Luckily I found some bean sprouts. They aren’t the same thing as alfalfa sprouts but they did add a similar texture.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my copycat Red Robin BLTA. And my copycat of the classic K-Mart submarine sandwiches.

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5 from 1 vote

Copycat Jason’s Deli California Club Sandwich

I used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich.

Course Main

Cuisine American

Keyword copycat, sandwich

Prep Time 10

Total Time 10

Servings servings

Calories 646kcal

Ingredients

4 croissants halved horizontally
1 pound deli turkey meat thinly sliced turkey sandwich meat
1 sliced tomato
½ cup alfalfa sprouts I substituted bean sprouts
½ cup guacamole
8 slices sweet onion
4 strips bacon cooked crispy
4 tablespoons mayonnaise
4 slices Swiss cheese

Instructions

Divide ingredients between the 4 rolls.

Nutrition

Nutritional values are approximate.

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation or ingredients. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich. Heck it even has fresh toppings on it and a rather delicious(but incredibly simple) sauce. Hey, it’s not bad when you’re in a crunch, and I often find myself making little changes to mix things up a bit.

Add a little kick to your quick fix copycat McDonald’s chicken sandwich by substituting Tyson’s spicy chicken patties, adding a slice of pepper jack cheese, and adding Sriracha instead of onion powder when making the sauce. You can make these somewhat chicken wing-like by adding Buffalo wing sauce to the buns.

We are not making 5 star sandwiches here, but that’s no reason for them not being tasty. Nothing fancy, just good.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my copycat of McDonald’s addicting French fries.

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5 from 1 vote

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich.

Course Main

Cuisine American

Keyword chicken sandwiches

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 331kcal

Author Mike

Ingredients

2 Tyson chicken breast patties
2 hamburger buns
4 leaves green leaf lettuce
4 slices tomato
2 slices red onion

For the McChicken sauce

¼ cup mayonnaise
1 dash onion powder

Instructions

Heat the chicken per package instructions.
Meanwhile, make the sauce by whisking together the ingredients.
Toast the buns if desired. Slather both bun halves with the sauce.
Add the heated chicken patties, lettuce and tomato (and onion if using) and serve.

Notes

Nutritional values do not include the chicken patties.

Nutrition

Nutritional values are approximate.

Ham and Swiss Po’ Boy

I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.

I always grab a bag (or two) of Zapp’s chips to go with my ham and Swiss po’ boy. They have the best crunch and flavor, plus it’s a tradition to eat Zapp’s with a po’ boy. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

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5 from 1 vote

Ham and Swiss Po’ Boy

The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.

Course Main

Cuisine American

Keyword sandwich

Prep Time 15

Cook Time 10

Total Time 25

Servings serving

Calories 652kcal

Author Inspired by a recipe from The Southern Po Boy Cookbook

Ingredients

For the po boy

1 6 inch French bread
¼ pound deli sandwich meat thin sliced ham
1 teaspoon Cajun seasoning
2 slices Swiss cheese divided
⅔ cup lettuce dressing see below
1 cup tomato chopped

For the lettuce mixture

2 tablespoons mayonnaise
1 tablespoon Creole mustard
½ teaspoon Louisiana hot sauce or more, to taste
1 teaspoon garlic minced
⅔ cup iceberg lettuce shredded and chopped

Instructions

For the po boy

Slice bread horizontally.
Place sandwich meat in a medium skillet over medium heat.
Sprinkle with the Cajun seasoning and warm the meat thoroughly. Transfer to the bottom bread half.
Add cheese and top with the lettuce dressing, tomato, and top bread half. Devour.

For the lettuce mixture

Place all ingredients in a medium bowl and fold to combine.

Nutrition

Nutritional values are approximate.

Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread, but honestly it’s not quite the same texture. Close, but not quite. Close enough in a pinch, I’d say.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Love crab cakes as much as I do? Try my Creole crab cake sliders too!

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4.50 from 2 votes

Crab Cake Po’ Boy

his crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

Course Main

Cuisine American

Keyword crab cakes, sandwich

Prep Time 15

Cook Time 15

Total Time 30

Servings serving

Calories 229kcal

Author Inspired by the Southern Po’ Boy Cookbook

Ingredients

For the po’ boy

2 crab cakes cooked
1 6 inch French bread
3 slices tomato

For the lettuce mixture

2 tablespoons mayonnaise
1 tablespoon Creole mustard
½ teaspoon Louisiana hot sauce or more, to taste
1 teaspoon garlic minced
⅔ cup iceberg lettuce shredded and chopped

Instructions

For the po’ boy

Cut the French bread in half horizontally.
Add the sliced tomato, cooked crab cakes and the lettuce mixture.
Devour

For the lettuce mixture

Place all ingredients in a medium bowl and fold to combine.

Nutrition

Nutritional values are approximate.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.

My favorite bread for these toasted Italian sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

This recipe was inspired by a recipe from Mess for Less.

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5 from 1 vote

Toasted Italian Sandwich

Course Main

Cuisine American

Keyword Italian, sandwich

Prep Time 15

Total Time 15

Servings sandwich

Calories 555kcal

Author Based on a recipe from Mess for Less

Equipment

Cuisinart Griddler

Ingredients

1 ciabatta roll sliced horizontally
1 tablespoon pesto sauce
1 tablespoon sun-dried tomatoes chopped
2 slices Mozzarella cheese
3 slices Prosciutto
1 slice salami
1 slice sandwich pepperoni
1 slice Capicola
1 slice Sopressata

Instructions

Heat a large skillet, cast iron skillet or Griddler.
Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
Spread the top of the roll with pest and sun-dried tomatoes.
Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
Add the top bun, slice and serve.

Nutrition

Nutritional values are approximate.

Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben sandwich. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

I prefer pastrami on my southern Reuben sandwich. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

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5 from 1 vote

Southern Reuben Sandwich

I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

Course Main

Cuisine American

Keyword corned beef, sandwich

Prep Time 15

Total Time 15

Servings servings

Calories 754kcal

Ingredients

For the sauce mixture

1 cup mayonnaise
¼ cup ketchup
1-2 tablespoons sweet pickle relish
¼ teaspoon cayenne pepper

For the slaw mixture

½ cup sauce mixture from above
3 cups coleslaw mix

For the sandwich

Sauce and slaw mixtures from above
8 slices rye bread
4 slices Swiss cheese
1 pound pastrami or corned beef, sliced thin

Instructions

For the sauce mixture

Combine all ingredients.

For the slaw mixture

Combine all ingredients.

For the sandwich

Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
Divide cheese, meat and slaw mixture between 4 slices of the bread.
Top with remaining bread and serve.

Nutrition

Nutritional values are approximate.

Copycat K-Mart Sub Sandwiches

Equipment

Ingredients

Instructions

Nutrition

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House Sub Sandwich

Ingredients

For the sandwich build

For the dressing mix

Instructions

For the sandwich build

For the dressing mix

Nutrition

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White Pizza Grilled Cheese Sandwiches

Equipment

Ingredients

Instructions

Nutrition

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Grilled Open-Faced Beef, Cheese and Gravy Sandwiches

Ingredients

For the beef gravy

Instructions

For the beef gravy

Notes

Nutrition

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Copycat Jason’s Deli California Club Sandwich

Ingredients

Instructions

Nutrition

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Quick Fix Copycat McDonald’s Chicken Sandwich

Ingredients

For the McChicken sauce

Instructions

Notes

Nutrition

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Ham and Swiss Po’ Boy

Ingredients

For the po boy

For the lettuce mixture

Instructions

For the po boy

For the lettuce mixture

Nutrition

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Crab Cake Po’ Boy

Ingredients

For the po’ boy

For the lettuce mixture

Instructions

For the po’ boy

For the lettuce mixture

Nutrition

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Toasted Italian Sandwich

Equipment

Ingredients

Instructions

Nutrition

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Southern Reuben Sandwich

Ingredients

For the sauce mixture

For the slaw mixture

For the sandwich

Instructions

For the sauce mixture

For the slaw mixture

For the sandwich

Nutrition

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